- Large round loaf French bread, halved horizontally
- 3 pounds [1.4 kg] ground beef chuck
- 2 teaspoons [10 mL] seasoned salt
- 1/2 cup [125 mL] finely chopped green onion
- 2 tablespoons [30 mL] chili sauce
- 1 tablespoon [15 mL] soy sauce or Worcestershire sauce
- Thin cucumber half-slices
- Small tomato half-slices
Barbecue Butter
- 1/2 cup [115 g] softened butter
- 1/2 teaspoon [2.5 mL] prepared mustard
- 1/2 teaspoon [2.5 mL] chile powder
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- Preheat barbecue until charcoals become gray, almost white.
- Well mix together all barbecue butter, until well blended.
- Spread cut sides of French bread with barbecue butter.
- Into a bowl, well mix together ground beef, seasoned salt, finely chopped green onion, chili sauce and soy sauce or Worcestershire sauce.
- Shape mixture into 2 round patties, each a little larger than the bread [meat shrinks slightly while cooking].
- Transfer bread, crust side down, at back of barbecue rack, away from hottest charcoals, to heat slowly.
- Barbecue meat patties until browned and partially done on one side.
- Turn patties over; top each pattie with a bread half, buttered side down.
- Grill patties until browned underneath, cooked to desired doneness.
- To serve, turn patties and bread halves over onto a serving plate, [bread on bottom and meat on top].
- Garnish meat patties with cucumber, then with tomato half-slices, drawing individual servings.
- Serve bread halves with patties, cut into 10 to 12 wedges.
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